Nigari Tofu Coagulant - 236ml
It has long been known that liquid nigari makes the best tofu, with a refined texture and naturally sweeter flavour compared to flakes, gypsum or other alternatives. Our liquid nigari is an all-natural product created through a sea salt harvesting process. This mineral rich brine consists of mainly of magnesium chloride as well as other trace minerals that give this concentration its strong bitter taste ('nigari' comes from the Japanese word for bitter).
Lesser known is that nigari can also be used to make delicious ricotta, paneer and other fresh cheeses. A small drop can improve the flavour and texture of your home ferments including sauerkraut, kimchi and even sourdough bread. Using nigari is a good way to add the essential mineral magnesium, known as the 'spark of life', to your diet.
Enough to coagulate approximately 100L of soy milk (depending on recipe), our nigari is drawn from pristine shores, micro-filtered and boiled at high temperatures to ensure the highest purity before being bottled in glass.
As Canada's first sea salt harvestry, we've always known that the pristine waters of the Canadian Pacific could yield a world class sea salt, but we were told it was too cold here to do so. In 2009 we set out to prove them wrong! Along the way we've developed techniques that not only made Canadian sea salt a reality, they made a more pure and better tasting sea salt!
We harvest our sea salt with utmost respect for the environment and our beautiful surroundings. You know exactly where our salt comes from and that it's made with love by people who are truly passionate about salt making!